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🍽️ Beetroot Rice Towers with Fresh Apricot Pepper Salsa

368 kcal · 30 min · 4 servings

Ingredients

• 2 beets
• 3 tbsp olive oil
• 1 yellow bell pepper
• 4 apricots
• 2 tbsp lime juice
• 0.25 tsp dried thyme
• 0.5 bunch basil (10 g)
• 150 g soy yogurt (unsweetened)
• 2 packages rice-fit (Express Mediterranean Rice)
• Iodized salt (with fluoride)
• pepper

Instructions

1. 1. Wash the beetroot thoroughly and peel it.
2. 2. Slice the beetroot into thin rounds.
3. 3. Place the slices in a baking dish.
4. 4. Drizzle the beetroot with one tablespoon of olive oil.
5. 5. Season the slices with salt and pepper.
6. 6. Preheat the oven to 200 degrees (180 degrees with convection or gas mark 3).
7. 7. Bake the beetroot in the oven for about 20 minutes.
8. 8. Halve the bell pepper lengthwise.
9. 9. Remove the core from the bell pepper.
10. 10. Rinse the bell pepper.
11. 11. Dice the bell pepper into small cubes.
12. 12. Wash the apricots.
13. 13. Halve the apricots.
14. 14. Remove the pits from the apricot halves.
15. 15. Dice the apricots into small cubes.
16. 16. Place the diced bell pepper and diced apricots into a bowl.
17. 17. Add two tablespoons of olive oil to the bowl.
18. 18. Add lime juice to the bowl.
19. 19. Add thyme to the bowl.
20. 20. Season the mixture with salt and pepper.
21. 21. Mix all salsa ingredients well.
22. 22. Wash the basil.
23. 23. Shake the basil dry.
24. 24. Finely chop half of the basil.
25. 25. Pluck the remaining basil leaves from the stems.
26. 26. Set the whole basil leaves aside.
27. 27. Stir the soy yogurt into the chopped basil.
28. 28. Season the yogurt-basil mixture with salt and pepper.
29. 29. Gently squeeze the pack of Mediterranean express rice.
30. 30. Open the rice pack.
31. 31. Pour the rice contents into a pan.
32. 32. Add two tablespoons of water to the pan.
33. 33. Warm the rice over low heat for two minutes.
34. 34. Place a slice of roasted beetroot on a plate.
35. 35. Place a portion of rice on the beetroot.
36. 36. Place a spoonful of soy yogurt mixture on the rice.
37. 37. Repeat the layering until ingredients are used up to form a tower.
38. 38. Repeat the process for the remaining three plates.
39. 39. Place the apricot pepper salsa over the rice towers.
40. 40. Sprinkle the towers with the reserved basil leaves.

Nutrition per serving

• kcal: 368
• Protein: 9 g · Fett/Fat: 13 g · Carbs: 52 g